White Chocolate Raspberry Trifle

2 Sarah Lee pound cakes*

Raspberry liqueur or juice

2 packages Danish dessert**

3-4 cups of fresh raspberries or 2 packages of frozen raspberries***

2 packages white chocolate instant pudding****

1 pint heavy whipping cream, add vanilla and sugar to taste

Grated chocolate

Use deep dessert dish or bowl to combine trifle. Cut pound cake into ½- to 1-inch fingers. Dip one side of fingers in raspberry liqueur. Line sides and bottom of dish or bowl with cake. Carefully stir raspberries into prepared Danish dessert; spoon mixture carefully over cake.  Top with prepared pudding, then add whipped cream, piped on for a fancier finish or spooned on and fluffed with fork for quicker finish. Garnish with remaining raspberries and grated chocolate. Recipe may be cut in half for a smaller trifle.

*may also use Nilla Wafers, lady fingers, home-made cake or angel food cake

**cut down water by 1 cup, raspberries will provide extra liquid

***save a few berries for garnish

****use whole milk or half-and-half with pudding